Paneer Pyaza
This Paneer Pyaza from Romy Gill is a great vegetarian dish which also works with added chicken or tofu. The paneer picks up the flavour of the marinade really well, creating a flavour packed dish!
Ingredients
- 10tsp sunflower oil
- 2tsp panch phoron (equal amounts of fennel, cumin, nigella, mustard and fenugreek seeds)
- 2 large red onion thinly sliced
- 2- green chilies chopped with seeds
- 20g ginger grated
- 4 cloves of garlic grated
- 4 tsp tamarind chutney or paste
- 4 tsp tomato puree
- 2 tsp salt
- 8 tsp soya sauce
- 4 tsp honey
- 2 tsp ground cumin
- 500g paneer diced into small chunks
- 2 tsp cornflour
- Coriander to serve
Method
In a bowl add the grated ginger, garlic, honey, soya sauce, tamarind chutney, cornflour, and diced paneer. Mix everything together and keep aside.
Heat oil in a pan and once the oil is hot add the sliced onion and green chilies. Cook for 4 minutes, add salt, ground cumin and tomato puree and cook for another minute. Add the marinated paneer and cook for 3 minutes on a high heart. Finish with panch phoron. Serve hot.
This dish can be made with chicken and tofu.
Ingredients
- 10tsp sunflower oil
- 2tsp panch phoron (equal amounts of fennel, cumin, nigella, mustard and fenugreek seeds)
- 2 large red onion thinly sliced
- 2- green chilies chopped with seeds
- 20g ginger grated
- 4 cloves of garlic grated
- 4 tsp tamarind chutney or paste
- 4 tsp tomato puree
- 2 tsp salt
- 8 tsp soya sauce
- 4 tsp honey
- 2 tsp ground cumin
- 500g paneer diced into small chunks
- 2 tsp cornflour
- Coriander to serve
Method
In a bowl add the grated ginger, garlic, honey, soya sauce, tamarind chutney, cornflour, and diced paneer. Mix everything together and keep aside.
Heat oil in a pan and once the oil is hot add the sliced onion and green chilies. Cook for 4 minutes, add salt, ground cumin and tomato puree and cook for another minute. Add the marinated paneer and cook for 3 minutes on a high heart. Finish with panch phoron. Serve hot.
This dish can be made with chicken and tofu.
